Amish Friendship Bread Cinnamon Rolls

Amish Friendship Bread Cinnamon Rolls

Ingredients

Dough:
1 cup Amish Friendship Bread Starter
2 cups flour
1 cup milk
3 tablespoons sugar
1 egg
1/2 cup shortening
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Extra flour to knead

Cinnamon mixture:
1/4 cup brown sugar
1 tablespoon cinnamon
1/2 cup crushed nuts (optional)

Frosting:
1/4 cup butter, softened
2 ounces cream cheese, softened
1 cup confectioner’s sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
Combine the dough ingredients: starter, flour and milk. Set aside at room temperature for 10-12 hours, or overnight.
Stir then add the remaining dough ingredients and mix well.
Pour dough out onto a well-floured work surface. Knead until dough is no longer sticky. (I found I had to add at least an extra cup of flour.)
Roll dough into a rectangular shape 1/2-inch in thickness.
In a small bowl, combine together the ingredients for the cinnamon mixture.
Lightly brush softened butter over the surface of the dough and sprinkle on the cinnamon mixture.
Roll up dough and pinch to seal the seam. Cut into 1-inch slices.
Place on a well-greased cookie sheet and let rest for 30 minutes.
Bake in a preheated 350° F oven for 30-35 minutes.
In a medium-sized bowl, beat frosting ingredients until smooth. Spread frosting over warm cinnamon rolls.
ENJOY!

Better Than Thin Mints... Grasshopper Poke Cake

"Better Than Thin Mints... Grasshopper Poke Cake

Ingredients
1 chocolate cake mix + water, oil, eggs as listed on the box
1 - 14.5 oz can sweetened condensed milk
1 - 12.8 oz jar Hershey's Special Hot Fudge Sauce
1 - 10 oz package Keebler Fudge Mint Cookies (or Thin Mints, when in season)
1 - 16 oz container cool whip (I like lite)
1 Duncan Hines Mint flavor packet
1 cup Andes Mint chips"
Instructions
Prepare and bake the cake mix in a 9x13 baking dish. Allow to cool completely.Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.In a large bowl, whisk together the mint packet and the cool whip. Spread the whipped topping over the fudge layer.Crumble the remaining cookie crumbs over top of the cool whip. Sprinkle the Andes Mint chips over top.Refrigerate and chill for at least 4 hours (overnight is best).Cut and serve. Serves 12-15.